Egg-ceptional Slow-Cooked Frittata

Loaded with seasonal vegetables, frittatas are one of those great comfort foods that can be enjoyed all day long as either breakfast, lunch, or dinner. Once cooked, this frittata may be portioned and refrigerated in an airtight container for up to three days, ready to make a quick grab-and-go meal or after-school snack.

Directions

In large bowl, whisk together eggs, dill, and mustard. Stir in spinach, green onions, sweet potato, roasted red pepper, and corn until well combined. Pour into oiled slow cooker and sprinkle with cheese. Cover with lid and cook on low until frittata is set and cheese is melted, about 2 1/2 to 3 hours.